📝 About This Recipe
Named after a 19th-century Ottoman governor of Lebanon, Dawood Basha is a quintessential Levantine comfort dish that balances savory, sweet, and tangy notes. These tender beef meatballs are scented with Lebanese Seven Spice and simmered in a rich tomato broth brightened by a signature touch of pomegranate molasses. It is a soul-warming stew that represents the elegance and depth of traditional Lebanese 'Yakhneh' home cooking.
🥗 Ingredients
For the Meatballs (Kafta)
- 500 grams Ground Beef (lean, preferably 15% fat for juiciness)
- 1 medium Yellow Onion (very finely grated and drained of excess liquid)
- 1/4 cup Fresh Parsley (finely chopped)
- 1 tablespoon Lebanese Seven Spice (Baharat)
- 1/2 teaspoon Cinnamon (ground)
- 1 teaspoon Salt (to taste)
- 1/2 teaspoon Black Pepper (freshly ground)
For the Sauce and Sauté
- 2 medium Yellow Onions (sliced into thin half-moons)
- 3 cloves Garlic (minced)
- 2 tablespoons Tomato Paste (concentrated)
- 1.5 cups Crushed Tomatoes (canned or fresh pureed)
- 2-3 tablespoons Pomegranate Molasses (high quality for the signature tang)
- 2 cups Beef Broth (warm)
- 3 tablespoons Vegetable Oil (for frying)
- 2 tablespoons Toasted Pine Nuts (for garnish)
👨🍳 Instructions
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1
In a large mixing bowl, combine the ground beef, grated onion, chopped parsley, Lebanese Seven Spice, cinnamon, salt, and black pepper.
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2
Knead the meat mixture by hand for about 3-5 minutes until it becomes slightly pasty and well-incorporated; this ensures the meatballs don't fall apart during cooking.
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3
Scoop about a tablespoon of the meat and roll it between your palms to form a smooth ball, roughly the size of a walnut. Repeat until all the meat is used (should make 20-25 balls).
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4
Heat 2 tablespoons of vegetable oil in a large, deep skillet or Dutch oven over medium-high heat.
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5
Add the meatballs in batches, being careful not to crowd the pan. Brown them on all sides until a nice crust forms (about 5-7 minutes). They don't need to be cooked through yet.
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6
Remove the browned meatballs from the pan and set them aside on a plate. Keep the rendered fat and juices in the pan for flavor.
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7
In the same pan, add the sliced onions. Sauté over medium heat for 8-10 minutes until they are soft and have turned a deep golden brown color.
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8
Add the minced garlic and sauté for another 60 seconds until fragrant, then stir in the tomato paste, cooking it for 2 minutes to mellow the acidity.
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9
Pour in the crushed tomatoes, beef broth, and pomegranate molasses. Stir well to scrape up any browned bits from the bottom of the pan.
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10
Bring the sauce to a gentle boil, then reduce the heat to low. Season with a pinch of salt and pepper.
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11
Carefully slide the browned meatballs back into the sauce along with any juices that collected on the plate.
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12
Cover the pan and simmer for 20 minutes, allowing the sauce to thicken and the flavors to meld into the meat.
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13
Remove the lid and check the consistency. If you prefer a thicker sauce, simmer uncovered for an additional 5 minutes.
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14
Taste the sauce and adjust the pomegranate molasses if you want more tang, or salt if needed.
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15
Garnish with toasted pine nuts and a sprinkle of fresh parsley before serving hot.
💡 Chef's Tips
For the best texture, grate the onion for the meatballs rather than chopping it, as this helps the meat stay moist. Don't skip browning the meatballs; that Maillard reaction provides the deep savory base for the entire stew. If you can't find Lebanese Seven Spice, you can make a quick version using equal parts black pepper, allspice, cinnamon, cloves, nutmeg, ginger, and coriander. Toasting the pine nuts in a dry pan over medium heat for 2 minutes adds a vital buttery crunch to the finished dish. If the pomegranate molasses is very tart, you can add a half-teaspoon of sugar to balance the sauce.
🍽️ Serving Suggestions
Serve traditionally over a bed of Vermicelli Rice (Rice pilaf with toasted noodles). Pair with a side of creamy Lebanese Hummus topped with olive oil. A fresh, crisp Fattoush salad provides a cooling contrast to the warm, spiced stew. Serve with warm, charred pita bread to soak up the extra pomegranate-tomato sauce. A glass of full-bodied Lebanese red wine, such as a Chateau Musar, complements the spices beautifully.